Combine ginger, garlic, yoghurt, lemon juice, turmeric and chilli in a small bowl and whisk to combine. Add chicken and coat evenly, then cover and refrigerate for 30 minutes. Whilst chicken is marinating place a pinch of saffron in a small cup with 1-tablespoon warm water. Heat coconut oil or ghee in a medium sixe, non-stick fry pan. Add red onions, and sauté for 10 minutes until lightly brown, then remove from pan and set aside. Ensure there is still some oil remaining in the fry pan, then add chicken, cover with lid, turn heat to low and allow to cook 15 minutes. Combine bay leaf, cinnamon quill, caraway seeds, quinoa, drained saffron and 1 1/2 cups water in a small saucepan. Bring to the boil, then reduce heat to low and cook, covered for 10 minutes. When quinoa is cooked, transfer onto the top of the chicken, cook a further 5 minutes to let all the flavours infuse. Top with onions, fresh coriander and mint leaves and serve.